A fun and delicious way to use up some leftover pesto.
¹/3 cup popcorn kernels
2 tablespoons prepared pesto
3 tablespoons extra virgin olive oil
Nutritional information per 1-cup serving: Calories 80 (65% from fat) • carb. 6g • pro. 1g • fat 6g • sat. fat 1g • chol. 1mg • sod. 27mg • calc. 8mg • fiber 1g
1. Remove chute and put the kernels into the popping chamber. Replace chute and insert butter warming cup. 2. Place a large bowl underneath the chute and turn unit on. 3. While the corn is popping, stir the pesto and olive oil together until fully combined. 4. Once the last kernel has popped, turn unit off. Pour the pesto/oil mixture over the popped corn and mix to fully coat. Serve immediately